Brownies with Cream Cheese Swirl & Nut Crust

Amazing variation to a great brownie recipe. And what brownie is really that good without nuts! I’ve added a nut crust that is just beyond rich and delicious. These three giant flavors make for an A+ dessert! BTW, no electric beater needed!

Recipe

Preheat oven to 325 degrees F.
8″ by 8″ baking dish-greased lightly with butter

Nut Crust:

2 Cups finely ground (chopped) nuts (but not flour-like, refer to photo above)-pecans or walnuts recommended
3 Tablespoons butter-melted but slightly cooled to avoid cooking the egg white
1 Egg white-save yolk for cream cheese mixture
2 1/2 Tablespoons sugar
Scant 1/2 Teaspoon sea salt

Place the nuts in a bowl and add the additional ingredients and stir until well mixed.

Press into the bottom of the baking dish. Place dish into the center of your oven and bake 25 minutes or until the edges begin to brown and the crust looks dry.

Remove and cool.

Cream Cheese:

8 Ounces cream cheese at room temperature
1/3 Cup sugar
Egg yolk or whole egg
Pinch salt
1 Generous teaspoon best vanilla

Place ingredients in a medium bowl and beat until well mixed. If using an electric mixer avoid over mixing. Set aside.

Brownie:

2 Ounces of unsweetened baking chocolate-recommend Lindt or Ghirardelli *(melted and slightly cooled)
1 Cube butter (1/2 cup)-softened
1 Cup sugar
1 Egg
1/3 Scant cup flour
Pinch of salt
1 Teaspoon vanilla

Mix butter into chocolate until well incorporated.

Add all other ingredients and mix until just incorporated.

Spoon batter over cooled crust gently. Then level with the back of a spoon.

Next spoon cream cheese over the brownie mixture. Use a knife to blend and swirl not going too deep as to disturb the crust.

Place into the oven and bake 50 minutes or until a toothpick inserted in the center comes out clean.

Completely cool before cutting. Makes 9 large brownies.

*Chocolate can be melted successfully in a microwave. Just go at it slowly to avoid burning the chocolate. Low temperature setting advised.